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5 from 12 votes

Soft and Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies are one of my favorite holiday cookies. The molasses provides a full, deep flavor that isn't overly sweet, and makes these cookies perfect for a cozy pajama day on a chilly weekend. Bring on Christmas!
Course Dessert
Cuisine American
Keyword gingersnap cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 147kcal
Author Sue Ringsdorf

Ingredients

Wet ingredients:

  • 3/4 cup unsalted butter - softened to room temperature
  • 1 cup brown sugar
  • 1 large egg - at room temp
  • 1/4 cup molasses - unsulphured
  • 2 teaspoons vanilla

Dry ingredients:

  • 2 1/2 cups all-purpose flour (300 grams) - carefully measured
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1/2 teaspoon kosher salt

Instructions

  • Using a large standing mixer, cream butter and sugar until creamy. Add egg, molasses, and vanilla and combine.
    3/4 cup unsalted butter, 1 cup brown sugar, 1 large egg, 1/4 cup molasses, 2 teaspoons vanilla
  • Then add the baking soda, baking powder, kosher salt, cinnamon, ginger, and cloves. Mix well.
    1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon cloves
  • Carefully measure the flour. Use either the spoon and level method or a digital scale. See blog post for more info.
  • Add the flour to the mixing bowl and mix until just combined.
    2 1/2 cups all-purpose flour (300 grams)
  • Put dough in airtight container and refrigerate for at least two hours. (I usually refrigerate overnight.)
  • Roll dough into 24 balls and then roll in sugar. Place (8 at a time, spaced apart) on a cookie sheet lined with parchment paper (don't press down) and bake at 350 degrees for approximately 10-12 minutes. Repeat with remaining cookies.
  • Let cookies sit for 10 minutes and then remove to cooling racks. 

Notes

  1. Use room temperature butter for best results.
  2. Store the dough in the refrigerator for a couple hours before baking.
  3. Bake the cookies until they are nice and golden brown on top, about 10 minutes.
  4. Baked cookies can be stored on the counter in an airtight container, for up to five days.
  5. You can also freeze the dough, or baked cookies, for up to three months.

Nutrition

Calories: 147kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 53mg | Potassium: 98mg | Sugar: 11g | Vitamin A: 190IU | Calcium: 28mg | Iron: 0.9mg